Soak the porcini in 1 cup of hot water for 30 minutes. Drain andstrain the porcini water through a cheesecloth-lined strainer.Reserve the liquid. Chop the porcini.

Soak the rice in cold water for 15 minutes. Core the cabbage witha sharp knife. Bring a large kettle of salted water to a boil.Drop in the whole cabbage and cook for 5 to 10 minutes. Reove thecabbage with 2 large spoons and place it in a strainer. When coolenough to handle, remove the largest leaves. You will need about16 to 18 large leaves.

Drain the rice. Quarter the large onion and place it with the eggwhites into the container of a food processor and puree. (I leftthe onion out of the stuffing, using only one onion, so I left outthis step). Combine this onion puree with the rice, spices andsoaked and chopped dried mushrooms.

Bring 1 cup of stock and the strained reserved porcini liquids toa boil in a large saute pan. Add the chopped fresh mushrooms andcook, stirring over high heat until all the liquid is absorbed.Add the mushrooms to the rice mixture.

Place 2 heaping tablespoons of filling on each cabbage leaf androll up, tucking in the sides. Fasten with toothpicks. In a deepkettle, bring the tomatoes, lemon juice, brown sugar, chopped onionand 1 cup of stock up to a simmer. Add the cabbage rolls. Coverand simmer for 1 1/2 to 2 hours until the rice is cooked (doesn'ttake anywhere near this long). Baste the cabbage occasionally.Adjust the sweet and sour ratio and season with salt and pepper.